Wednesday, July 4, 2018

kade chawal

 kde chawal to bhaio pyar hh indians kaa jo taste hota hh na kde chawlo me usko to hm explain ni kr skte bss taste krva k feel krva skte hh
Kadhi Chawal is one of those dishes which define comfort and mom's love to me!

to chlo abb aate hh iski recipe p. 

DIRECTIONS OF MAKING RICE
  1. In a saucepan with a good fitting lid bring water, salt and optional ingredients if desired to a boil. The salt and butter are simply for flavor. The vinegar keeps your grains separated and gives you a prettier dish. No one will taste the vinegar at all!
  2. Add rice and stir.
  3. Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
  4. Cook for 20 minutes.
  5. DO NOT LIFT LID!
  6. The steam that is trapped inside the pan is what allows the rice to cook properly.
  7. Remove from heat and fluff with fork.  
DIRECTION OF MAKING KADHI PKODA :

Ingredients (1 cup = 250 ML)
for onion pakora / pakoda:
  • ½ onion thinly sliced
  • ½ tsp kashmiri chilli powder
  • pinch of turmeric powder
  • salt to taste
  • 1 green chilli finely chopped
  • ¼ cup besan / gram flour / chickpea flour
  • 2 tbsp water
  • oil for deep frying
for besan - curd mixture:
  • 1 cup thick curd / yogurt sour
  • ¼ cup besan / gram flour / chickpea flour
  • pinch of turmeric powder
  • ¾ tsp kashmiri chilli powder
  • ½ tsp ginger-garlic paste
  • salt to taste
  • 1 - 1½ cup water
other ingredients:
  • 3 tbsp oil
  • ¾ tsp mustard seeds
  • ½ tsp cumin seeds / jeera
  • 5-6 methi seeds / fenugreek seeds
  • ½ tsp coriander seeds crushed
  • 1 dried red chilli
  • 1 inch cinnamon stick
  • few curry leaves
  • ½ onion finely chopped
  • ½ tsp ginger-garlic paste
  • few coriander leaves finely chopped
Instructions
onion pakora recipe:
  1. firstly, take sliced onions, chilli powder, turmeric powder, salt and green chilli.
  2. also add besan and make a dough kinda batter.
  3. furthermore, make small balls and deep fry the pakoras.
  4. finally, once turned golden brown, drain and keep aside.
besan-curd mixture recipe:
  1. firstly, in a large mixing bowl, take curd and besan.
  2. also add turmeric, chilli powder, ginger-garlic paste and salt. mix it properly
  3. further add 1 cup of water, whisk and keep aside.
kadhi pakora recipe:
  1. firstly take oil, and temper mustard, jeera, methi, coriander seeds, red chilli, cinnamon, curry leaves.
  2. add finely chopped onions and ginger-garlic paste.
  3. now add prepared besan-curd mixture and mix for 15 mins.
  4. later, the mixture will start to thicken.
  5. finally, top with onion pakoras, coriander leaves and serve.

( i have taken this reciepe from google but trust me guys itsa amaging)


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